These deliciously soft and tender muffins are gluten-free, dairy-free, oil-free, and refined sugar-free. Which means not only are they yummy but they are also a perfect fit for your healthy diet!
These Chocolate Banana Muffins were featured in This Inspired Life Magazine and they are easy to make and the perfect on-the-go snack to keep on hand for those times you're craving something sweet that will also give your body a healthy boost.
This Inspired Life Magazine highlights a community of creatives who share their art, writings, crafts, recipes, and hearts. You’ll find these pages offer a wonderland of imagination, heart, and soul. The magazine’s mission is to inspire readers with stories of hope and encouragement and to spark the creative spirit in all of us.
Read an edition today and bake up these delicious muffins!
Chocolate Banana Muffins
Makes: 10–12 muffins
1 1/4 cups (101g) rolled oats
3 tablespoons (21g) ground flaxseed
2 teaspoons (8g) baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup (118ml) unsweetened almond milk
6 tablespoons (96g) almond butter
6 tablespoons (128g) honey
1 tablespoon (15ml) vanilla extract
2 medium ripe bananas, mashed (about 1 cup)
6 tablespoons (30g) unsweetened cocoa powder
1. Preheat the oven to 350 degrees F (177C). Prepare muffin pan by lining the cavities with parchment paper liners. Set aside.
2. Add the oats, ground flaxseed, baking powder, baking soda, and salt into a blender. Process on high for 10 seconds, or until the oats have the consistency of flour.
3. Add all of the remaining ingredients to the blender except for the mashed bananas and cocoa powder. Process on high for about 30 seconds or until the batter becomes smooth and creamy. Scrape down the sides of the blender as needed.
4. Fold in the mashed bananas by hand.
5. Transfer half of the batter to a separate bowl, and set it aside. Add the cocoa powder to the batter remaining in the blender. Process for about 10 seconds until the cocoa powder is fully incorporated. Scrape down the sides of the blender as needed.
6. Spoon a tablespoon of the banana batter into each muffin paper. Follow with a tablespoon of the chocolate batter. Continue alternating the batters until the muffins are 3/4 full. Use a toothpick to gently swirl the batters together.
7. Bake for 18–20 minutes or until a toothpick inserted into the middle comes out clean. Allow the muffins to cool in the baking pan for 5 minutes before transferring to a wire rack to cool completely. As soon as they're cool, transfer to an airtight container at room temperature for 5 days, or freeze for up to 3 months.